Spray bottom of casserole or square pyrex (can adjust layers for size of pan) with nonstick oil or rub some oil with a napkin into the pan. Have kids help tear up tortillas into 2 inch pieces. This can be really rough, not exact.

Heat a pan over medium with 1 Tbspn oil. Cook and stir the chopped onion for about 8 minutes, until soft and glassy. Add the shredded chicken, the drained beans and enchilada sauce (I usually don't use the whole can...) Heat the mix through.

Assembly: arrange 2-3 ripped tortillas to cover the bottom of the dish. Spoon on about half the mix. Sprinkle on about 1/2 the cheese. Arrange ripped tortillas on top, spread the remaining mix on top of the tortillas and spread the rest of the cheese.

Put in the oven and bake about 30 minutes until cheese is melted and bubbling. If cheese gets dark, put top on or cover with foil. All the ingredients are cooked, just need to be heated through.

Add extra spice for the grown ups if needed after everyone serves themselves... This is a great dish that you can assemble in advance and keep in the fridge until ready to heat. Add extra time if it comes out of the fridge. As you make this, you will learn if your family wants more sauce, more cheese etc. Follow recipes the first time through and think about what would make it better... (Maybe try refried beans? add corn into the casserole? make your own sauce?)

M doesn't reliably like this one (but I keep serving it) so I usually serve with sides she really likes like corn and a more filling dessert like pudding.

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Katja Rowell MD

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Helping raise children with a healthy relationship to food and their bodies. Katja is a member of the clinical faculty with the Ellyn Satter Institute. She works with families struggling with feeding to bring peace and joy back to the family table.